Spicy Zucchini White Bean Vegan Protein Pasta
This Spicy Zucchini White Bean Vegan Protein Pasta combines summer vegetables with hearty cannellini beans, red chili, and fresh basil for a delicious meal. It all comes together in under 30 minutes.
Servings: 4
Calories: 489kcal
Ingredients
- 12 ounces Brami protein pasta radiator, shells, curly mac or similar squiggly shape
- 1 onion diced
- 2 medium or 3 small zucchini diced
- 1/4 cup tomato paste
- 5 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tsp Italian seasoning blend, no salt added
- 2 cups grape tomatoes halved
- 1 15-ounce can cannellini beans drained and rinsed
- 1 cup water as needed
- 2 tablespoons fresh basil
- 1 tablespoon nutritional yeast to garnish
- Salt and Pepper to taste
Instructions
To Boil Pasta:
- Bring a medium pot of water to a boil over high heat. Add the pasta and cook according to package directions, about 8-10 minutes. When the pasta is tender but still "al dente", "with a bite", drain. Set aside until ready to mix with sauce.
To Make the Spicy Zucchini White Bean Sauce:
- Heat a large, wide pan over medium heat. Add the onion and zucchini. Saute, stirring often, until the veggies soften and the onion starts to brown, about 7-8 minutes. You don't need any oil. If the veggies start to burn, reduce your heat and add a splash of water.
- Clear a space in the center of the pan. Add the tomato paste, garlic, red chili flake, and no-salt Italian seasoning blend. Cook for 30 seconds without stirring, to allow the tomato paste to caramelize.
- Add the grape tomatoes, cannellini beans, and water. Stir to combine, scraping the bottom of the pan to remove any tomato paste bits.
- Bring to a boil and reduce to simmer. Cook for 5-7 minutes, until the onions are completely tender.
- Add the cooked pasta and basil. Stir well to combine. Salt and pepper to taste.
- Garnish with a sprinkle of nutritional yeast and serve.